Food Safety

Food safety is a field of study that combines biological, biotechnological, chemical and technical sciences. Students are educated in the area of ensuring and assessing food safety and quality in the food chain, which is a priority for the protection of public health and the economy. Graduates of the course are prepared to identify, analyze and manage the risks associated with chemical, biological and physical hazards occurring at all stages of food production, up to consumption. They have knowledge of the principles and tasks of veterinary and sanitary supervision in the food economy, the basics of EU and Polish food law, as well as quality and food safety management systems. They know the rules of logistics and its role in ensuring food safety and quality.
The study program includes:
• technology and hygiene of production of food of plant and animal origin
• production and monitoring of food, including genetically modified,
• identification and monitoring of biological, chemical and physical hazards in food
• safety management systems in the food chain,
• rules of sanitary and veterinary supervision,
• risk assessment of hazardous substances in food
• integrated environmental management in the food chain
• basics of molecular biology and genetic engineering.

Graduates are prepared to work in:
• food industry plants, food production and quality assurance departments,
• laboratories assessing food quality and safety
• crisis management centers,
• units certifying food safety and quality,
• official food control units,
• consulting and auditing companies
• research institutions and research and development centers,
• design offices and vocational education,
• Food businesses throughout the food chain from farm to fork.